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Ingredients
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Chocolate Torte
Method
Directions
- 1
Prepare the Torte
Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt over a double boiler or microwave, stirring until smooth. Allow to cool slightly.
- 3
Mix Ingredients
In a mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Stir in the vanilla extract. Gradually fold in the melted chocolate mixture.
- 4
Add Dry Ingredients
Sift in the all-purpose flour and cocoa powder, and gently fold until just combined.
- 5
Bake the Torte
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 6
Cool and Prepare Coulis
Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the raspberry coulis.
- 7
Make Raspberry Coulis
In a blender, combine raspberries, powdered sugar, and lemon juice. Blend until smooth, then strain through a sieve to remove seeds.
- 8
Serve
Slice the chocolate torte and serve with raspberry coulis drizzled on top.
